Vegan Ice Cream Recipes (Easy & Wholesome) (2024)

FAQs

Which vegan milk is best for making ice cream? ›

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream.

Commercially-produced vegan ice creams are made from soy, almond, cashew, coconut, or rice milk. These products deliver all of the delicious flavor and creaminess of ice cream without harming a single cow.

Vegan diets, which naturally rely on plant-based proteins and nutrients, have been shown to alleviate symptoms of inflammation, and can even help provide relief to conditions like rheumatoid arthritis. In summary, vegan ice cream can offer a solution to those looking to make healthy changes in their diet.

Vegan heavy cream is ridiculously easy to make. Simply soak your cashews in boiling hot water for about 5 minutes. Drain the cashews and add them to a high powered blender (I love my Vitamix) along with fresh water. To make the vegan cream even richer, substitute 1 can of full fat coconut milk + 1/2 cup of water.

The demand for soy milk comes from its creamy texture and slightly nutty flavor, making it an excellent cooking and baking ingredient. It's the closest drink that resembles cow's milk, per a taste test and online public sentiment.

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Parmela Shreds

Parmela nailed it (don't ask us how). These cashew-based shreds not only taste like cheese, but they also melt perfectly. Varieties include Mild Cheddar, Sharp Cheddar, Mozzarella, and Fiery Jack. The last one is phenomenal in dairy-free quesadillas!

Sorbets. Sorbets are naturally lactose-free because they do not contain dairy. They're typically made from water and fruit juice or purée. Sherbets, on the other hand, will contain dairy in the form of dairy milk or cream, so be sure to inspect the label.

Can vegans eat sorbet? ›

No dairy, no eggs, just fruit, and sugar. Because of this, sorbet is naturally vegan. You can find sorbet in a variety of flavors, from classic strawberry to more exotic options like mango or passionfruit. Sherbet, on the other hand, typically contains dairy.

Many vegans refer to Oreos as “accidentally vegan,” meaning they don't contain animal products — but they weren't created to be a specifically vegan treat. Oreos do not contain milk, eggs, or any other animal-derived products, so they are technically vegan in that sense. Plant-based cookies and cream lovers rejoice!

You don't have to forgo the cone at Baskin-Robbins to enjoy a 100% vegan treat. Just be sure to skip the waffle options (both the cone and the bowl) and choose the cake cone instead. You'll get all of the crunch with none of the cruelty.

There are many vegan ice cream choices that have less saturated fat that dairy ice cream. As a result, plant-based ice cream usually supports healthier cholesterol levels than frozen desserts with cow's milk and cream.

In terms of the health benefits of plant-based ice cream to humans, compared to dairy alternatives – plant-based ice-creams are often healthier and lower in saturated fat than dairy versions, however that doesn't necessarily make them 'healthy'.

Ice creams made from lighter plant-based milk, such as almond milk, can be much lower in calories. Ice creams that use plant-based milk are also usually lower in other nutrients, such as fat, protein, and micronutrients. Another way to make nutritional comparisons is by looking at the ingredient list.

But if you're a regular ice cream-eater, she says it's worth adding the vegan version into your rotation once in a while to save a little on fat and calories. However, she points out, "200 calories in a vegan dessert is still more than 150 calories in a non-vegan ice cream from another company."